Get over your fear of making biscuits at home and let our editorial director Jake Cohen guide you to buttery, flaky perfection!
- 2 heads garlic, split halfwise
- 5 cups all-purpose flour
- 21/2 tablespoons baking powder
- 2 tablespoons minced rosemary
- 1 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon baking soda
- 41/2 sticks unsalted butter, 4 sticks frozen and coarsely grated, ½ stick melted
- 2 cups buttermilk
- Flaky sea salt, for garnish
Preheat oven to 400°F and line 2 sheet pans with parchment. Wrap garlic tightly in foil and place directly on oven rack and roast until cloves are softened and golden, about 1 hour. Remove and let cool slightly, then squeeze cloves into a small bowl, discarding skin. Mash into a paste with the back of a spoon.
In a large bowl, whisk flour, baking powder, rosemary, sugar, salt and baking soda to incorporate. Add roasted garlic and grated butter and toss to coat butter well. Add buttermilk and, using your hands, knead into a shaggy dough.
Transfer to a clean work surface and knead until smooth. Shape into a rectangle and lightly dust with flour. Roll into a 9-by-12-inch rectangle and fold into thirds like a letter. Dust again with flour and rotate 90°. Repeat the process of rolling out and tri-folding twice more. Roll into a 9-by-12-inch rectangle and trim the outer ¼-inch to create neat and tidy edges. Cut into 12 equal squares and transfer to one of the prepared sheet pans. Cover in plastic and refrigerate 30 minutes.
When the biscuits have chilled, Transfer half of the biscuits to the other prepared sheet leaving two inches between each biscuit. Brush liberally with melted butter and garnish with flaky salt.
Bake, rotating trays halfway through, until risen and golden brown, 25-30 minutes. Let cool slightly, then serve warm.